Bread Pudding is a delicious creamy vanilla pudding made with leftover (or stale) sliced bread and a few additional ingredients.
It’s easy to make with simple ingredients you very likely already have available.
Plump raisins (optional) add texture and flavor.
EDITOR’S NOTE (June 10, 2022): Original recipe published September 6, 2021. Today, I updated the helpful tips to make them easier to understand. Recipe is the same.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse pictured products.
Delighted to share the ingredients I purchased and used to make this delicious dessert.
All comments are my own.
HELPFUL BAKING TIPS
Make sure the bread slices are dry before using. Moist bread will not work in this recipe.
Arrange slices in a single layer on an ungreased cookie sheet.
Bake in preheated 350 degree oven until each slice resembles dry, crisp toast.
Dry bread slices will make a firm pudding.
Soft bread will make it mushy.
USE AN UNGREASED BAKING DISH
Tear dried bread slices into small pieces.
Place in an ungreased baking dish.
SOAK RAISINGS BEFORE USING IN THIS RECIPE
In this recipe, raisins (optional) should be soaked in hot water for 15 minutes to make them plump.
THOROUGHLY RINSE RAISINS AFTER SOAKING
After rinsing, pat raisins dry with paper towels before using in the recipe.
After soaking the raisins, drain the water. Pat dry with a paper towel before using.
READY FOR THE OVEN
POUR the warm milk mixture is over the bread pieces in the ungreased baking dish.
Let stand 10 minutes (or longer) until bread is thoroughly soaked.
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- 8 slices stale honey wheat or white bread I used honey wheat.
- 1/2 cup raisins (optional) Soak in hot water for 15 minutes and pat dry before using.
- 2 cups whole milk
- 1/2 cup heavy whipping cream
- 1/4 cup (4 tablespoons) unsalted butter, melted
- 1/2 cup sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- whipped cream (optional) for garnish
- Preheat oven to 350 degrees.
- Arrange stale bread slices on an ungreased cookie sheet. Place in preheated oven for 4 minutes OR until bread feels dry (but not like toast).
- Tear bread slices into medium sized pieces. Place in ungreased deep casserole dish. Sprinkle with plump raisins (if using). Set aside.
- Pour milk and heavy whipping cream into a medium saucepan. Warm over low-medium heat while stirring constantly. When small bubbles form along saucepan's edges, add unsalted butter and sugar. Stir until butter is melted and sugar is dissolved.
- Remove saucepan from heat and set aside.
- In a large bowl, combine eggs, vanilla extract and salt. Add warm milk mixture and stir until evenly combined.
- Pour milk mixture over bread pieces in casserole dish. Stir lightly to make sure bread is thoroughly soaked. Cover and soak for 10 minutes to thoroughly soak bread pieces.
- Bake uncovered for 45 to 50 minutes OR until bread is golden brown and has pulled away from edges of casserole dish.
- The bread pudding will rise high while baking. It will settle down while cooling.
- Serve hot. Top with whipped cream if desired.